FALL 2025 OBSERVATION AND TECNIQUE COOKING CLASSES

POSTED BELOW

WE WILL NO LONGER BE MAKING REMINDER CALLS.  PLEASE REVIEW OUR CLASS CANCELLATION POLICY.

CALL 405-360-0765 TO MAKE A RESERVATION!

PLEASE HAVE YOUR CREDIT CARD READY! WE DO NOT HAVE YOUR CARD STORED!

****PLEASE DO NOT LEAVE PHONE MESSAGES OR EMAILS REGARDING COOKING CLASSES****

*Observation classes are $60 per person per class and begin at 6:30pm.

PRICES FOR TECHNIQUE/HANDS ON CLASSES ARE LISTED ON EACH INDIVIDUAL CLASS

Observation classes are scheduled to take place during the week excluding Fridays.

Classes are approximately 2.5 - 3  hours in length 

Technique and Hands On classes will be on Saturdays

from 1pm until about 3/3:30pm

Standard Cancellation Policy

You must call by the Thursday prior to the class You are enrolled in by 5p.m. in order not to be charged.

We will charge your credit card or redeem your gift certificate at 5 p.m. the Thursday before your class. After the cancellation policy, your class becomes NON-REFUNDABLE. If you are signing up friends for the classes, please note that we will charge your card for all the spaces being held under your credit card number. It is your responsibility, if you do not want your card to be charged for all spaces under your name, for you to have your friends call us with their credit card information. We will not be responsible for getting credit card numbers from your party.

The international pantry reserves the right to charge your card for spaces reserved under your card number.

*On the night of your class, each person signed up will have a sticky note with their name on it at their assigned seat. If you have a seating preference, please let us know in advance and we will do our best to accommodate you.  

Please do not move your assigned seat.

 If you would like a different seat the night of the class, please ask for assistance.

You MUST call the store at (405)360-0765 between 10am and 6pm Monday thru Friday and Saturday 10am to 5pm to enroll,

WE DO NOT HAVE A WORKING ANSWERING MACHINE!

WE WANT TO ENCOURAGE YOU TO SIGN UP FOR THE WAITLIST FOR ANY CLASSES YOU ARE INTERESTED IN.  WE OFTEN HAVE CANCELLATIONS!

CALL 405-360-0765 TO MAKE A RESERVATION!

PLEASE REVIEW OUR CLASS CANCELLATION POLICY  - THE THURSDAY PRIOR TO YOUR CLASS AT 5PM. 

WE WILL NO LONGER MAKE REMINDER CALLS

If the class you are interested in is full, please sign up on the waiting list!  We often have last minute cancellations and you may get into the class

FALL 2025 COOKING CLASSES

SCROLL DOWN FOR FALL TECHNIQUE CLASSES!

Monday Sept 15 – Andrea Hill – Autumn Indulgence Dinner

Garlic Herbed Bread with a Sweet and Savory Compound Butter and a Finely Chopped Caesar Salad

Beef Short Rib Ragu with Pappardelle Noodles

Biscoff Cheesecake

Suggested Wine Pairing – Barbera or Pinot Grigio

Tuesday Sept 30 – Jeremy Lindberg – New OLD Classics

                  Butternut Squash Soup w/ Ginger Cream and Savory Toasts

                  Stuffed Chicken Breast Roulade in Crust w/ Oven Roasted Vegetables

                  Black Forest Torte (the classic chocolate cherry ‘slightly boozy’ layer cake)

Suggested Wine Pairing – Viognier or Oaked Chardonnay

Tuesday October 7 – Koi Strickland – Thai Delight!

Chicken Satay

Massaman Chicken Curry W/ Rice

Dessert - TBA

Tuesday October 14 – Dustin Bagnaro

                  Menu - TBA

Wednesday October 15 – Andrea Hill – Epicurean Odyssey Dinner

Mini Greek Paninis – Grilled Rustic Bread with Sun Dried Tomatoes, Fresh Basil, Spinach, and Mozzarells Cheese Served with Salt and Vinegar Chips

Sweet and Spicy Meatballs  – Turkey meatballs sautéed in a sweet spicy pineapple sauce

Green Goddess Salad – Arugula, edamame, Cucumber, mint, green onion, pistachios, avocado, and couscous topped with lemon oil vinaigrette

Chocolate Moon Pie

Suggested Wine Pairing – Reisling or Pinot Noir

Wednesday October 22 – Klaudya Barcenas – Mexican Night!

              Chicken and Cheese Empanada

               Filled fried pastry 

               Pozole Verde is a traditional Mexican soup

               Pan de Muerto (Bread of the Dead)

              (A Mexican bread baked and eaten during Día de Muertos

               Celebration from October 30 to Nov 2)

Thursday Nov 6 – Jeremy Lindberg – Holiday Entertaining How To…

                  Define your signature cocktail for the season!  “Theme Up” your buffet with ideas!

                  Puff Pastry Savories – From Cheese to Nuts

                  Bacon wrapped Bundles – From Fruit to Seafood

                  Mini Sandwiches – From Chutney to Chimichurri

                  Hot Dips and Sweet Treats Beyond Cookies!

HANDS-ON TECHNIQUE CLASSES

BEGINNING AT 1pm

Saturday October 18 - Andrea Hill - Pasta - Level 2 - $65 

(Level 1 NOT REQUIRED)

Take your pasta-making skills to the next level with the hands-on class focused on filled pasta. You’ll learn how to roll and shape delicate ricotta-filled ravioli, ensuring a perfect seal for a light, pillowy texture. Chef Andrea will also walk you through how to make a rich, velvety vodka sauce to complement the pasta, covering techniques like balancing flavors and achieving a smooth creamy consistency. Perfect for those with basic pasta experience looking to expand their skills with elegant. Homemade ravioli

Saturday November 8 - Andrea Hill - Fall/Holiday Cookie Decorating - $50

Join us for a festive, hands-on cookie decorating class perfect for beginners of all ages! Led by Chef Andrea, you’ll master the art of working with royal icing, learning how to mix and color it like a pro, and practicing techniques such as outlining, flooding, and adding charming finishing touches. Create delightful holiday-themed cookies, featuring designs like snowflakes, Christmas trees, pumpkins, and more for seasonal celebrations. You’ll leave with a beautiful box of your hand-decorated holiday cookies and the skills to keep spreading sweet creativity at home.

NEW CHEF ALERT!!!

Our Own Jeremy Lindberg!

Jeremy has worked at the International Pantry since 2021, after retiring from the OU faculty. In the 1980s, he worked in the kitchens and dining rooms of several restaurants,and has also worked for catering companies in Connecticut and Boston. He has been an avid cook and entertainer his whole life, and looks forward to sharing his passion with you.

Dustin Bagnaro